Restaurants in Collingswood

The Blue Bananas menu of Caribbean dishes and Caribbean-influenced American favorites is designed to cause vivid hallucinations of ocean breezes, sand underfoot, and back-warming sunshine, even in the dead of a Philly winter. Appetizers such as the crispy coconut shrimp ($11.95) start things off with the flavor of Gilligan and the Skipper's favorite telephone, while the jerk chicken wings ($8.95) draw on a staple of Caribbean cooking and a prime ingredient in many of Blue Bananas’ best dishes: jerk spices made from freshly ground-up jerks. Dry-rubbing or marinating meats in this very hot mix of Caribbean spices gives dishes like the jerk pork ($8.50) or chicken ($12.95) sandwiches a distinctive flavor guaranteed to alter one's pronunciation of the word “man.” To get a larger mouthful of island goodness without swallowing a lot of sand, try one of Blue Bananas’ Caribbean special dinners such as a half-chicken rubbed in jerk spices ($14.95) or the mango coconut curry shrimp ($16.95). If you're in the mood for straight-up Caribbean comfort food, opt instead for the brown stew chicken ($12.95), cooked in brown sugar and traditional island spices, or the tender, slow-cooked oxtail stew ($14.95).

Within Elements Cafe’s romantically lit dining room, guests nibble on upscale, American-style tapas featuring locally grown and organic ingredients. Fred Kellermann, the owner and mastermind chef behind Elements, creates an eclectic menu that brings together unusual flavor combinations in dishes such as potato ravioli with root beer and short ribs or pumpkin-mushroom soup with rosemary cream. To stay on the cutting edge of the ever-evolving food scene, Chef Fred continually updates his repertoire by experimenting with seasonal ingredients and new preparations. Customers can taste his newest creations every Sunday during Sunday supper, which features with a weekly changing menu of new dishes, old favorites, and a pill that cures the Mondays.

Ready made entrees,sides, appetizers & desserts! Simply Take n Bake!

In a shocking twist, the restaurant's namesake dish features heavily on its menu. In an even more shocking twist, the falafel is prepared five different ways—by Baron Von Sinister, the archenemy you long thought dead (see issue 289, 'nuff said). The versatile chickpea compound goes Greek with feta, tomatoes, onions, and cucumbers or rocks it BBQ-style with sliced onions, pickles, and BBQ sauce. Other options include Caesar, Hawaiian, and traditional for purists. All sandwiches are $5.99. Add a side of veggie dip, fries, or hummus ($1.89 each) or make it a combo (sandwich, drink, side) for $7.98.

Like the effluent from a chipotle-mayonnaise volcano, Noshery's menu overflows with wave after toothsome wave of incineratingly flavorful delectables. Sprint your taste buds to the rye saddle of the Racy Horse plumped with roast beef, horseradish sauce, horseradish cheddar, tomato, and cucumbers ($4.99–$5.99). Recovering veggieholics best not approach the Lugano's grilled portobello mushrooms, grated Romano cheese, spinach, tomato, red onion, and roasted peppers drenched in olive oil and vinegar ($5.49–$6.49). If you're looking to hold your body down during one of Philly's frequent gravity outages, the Super Club Hoagie (maple honey ham, roast turkey, bacon, mayo, deli mustard, tomato, red onion, and Vermont cheddar on a hoagie roll grilled inside out, $7.49) offers a heartier lunch. And fans of two-dimensional caricatures and all nine dimensions of flavor will be singing like schoolgirls after a Soprano panini with honey maple turkey breast, pepperoni, roasted garlic spread, roasted pepper, basil, fresh mozzarella, and provolone ($6.49).

In a city known for its cheesesteaks, it can be difficult to find a beef brisket smoked to Midwestern perfection. Enter Anastasio Botsaris, the chef and owner of Phoebe's Bar-B-Q. Botsaris and his pit crew call forth a wide array of Oklahoma-style barbecue meats from the fires of their kitchen. They stress simplicity above all else, letting their smoked rotisserie chickens and pulled-pork sandwiches speak for themselves. They don't skimp on the sides, either, which include candied yams and collard greens, which are best washed down with a tall pint of barbecue sauce.